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As to our favourite breads:

Kate Mulvey: I like any freshly baked bread, and sometimes bake my own. Making bread is a very satisfying and soothing pastime.

Aileen Hunter: My upbringing placed an emphasis on healthy eating, since my father was a nature cure practitioner. For instance, we ate bread different from that eaten by most people in Scotland. Our family always ate brown bread, never white. We were very health-conscious, using Allinson's flour for baking and bread making. Allinson's flour was developed over a hundred years ago by a Dr. Thomas Allinson, who had developed a strong interest in nutrition. The original loaf was 100% wholemeal, with none of the goodness removed, whereas many other so-called wholemeal loaves were simply made from white flour with bran added. The Allinson's bread we bought in the shops from 1930 to around 1960 was a very different loaf from the mass-produced ones bought in the supermarket today. The original loaf was firm, very satisfying and was sold with a paper band round it with the Allinson's logo. Today's loaves are soft, sliced and pre-packed.

Useful web sites with references to Scottish bread:

http://www.scotweb.co.uk
http://www.aboutscotland.com
http://www.breadrecipe.com
http://www.recipesource.com/baked-goods/breads/machine/00/rec0098.html
(Site has many other Scottish recepies)